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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 160.2
  • Total Fat: 3.7 g
  • Cholesterol: 37.8 mg
  • Sodium: 273.7 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 2.4 g
  • Protein: 17.6 g

View full nutritional breakdown of MAKEOVER: Chef Meg's Vegetable Beef Soup (by REEGEE333) calories by ingredient
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MAKEOVER: Chef Meg's Vegetable Beef Soup (by REEGEE333)

Submitted by: REEGEE333

View the original recipe for Vegetable Beef Soup

Introduction

We did a slow cooker version. Chef Meg originally prepared her "Chef Meg's Beef Roast" and used the left overs to make the soup. We also didn't have the celery or diced tomato so we used asparagus and left the tomato out. It still tasted pretty good so I thought I'd share. Thanks Chef Meg - I'm usually not a big soup eater and your recipe was a winner. We did a slow cooker version. Chef Meg originally prepared her "Chef Meg's Beef Roast" and used the left overs to make the soup. We also didn't have the celery or diced tomato so we used asparagus and left the tomato out. It still tasted pretty good so I thought I'd share. Thanks Chef Meg - I'm usually not a big soup eater and your recipe was a winner.
Number of Servings: 8

Ingredients

    12 oz beef sirloin, cubed into 1/2 to 3/4 inch cubes (or 4 servings of Chef Meg's Beef Roast
    1/2 t black pepper
    3 carrots, peeled and cut into 3/4 inch cubes
    1 onion, cut into 3/4 inch cubes
    2 cups chopped asparagus
    4 oz Portabella Mushrooms
    4 c beef stock, homemade or low sodium


Tips

I added some "Spicy Montreal Steak Seasoning" for a little kick (not in the nutritional information.


Directions

Cook Time indicates slow cooker version. Original cook time was 25 min. We just put the meat potato, carrots, mushrooms and onion in the slow cooker and let it go. Added the asparagus in the last hour to avoid it getting mushy. --
Below are Chef Meg's original instructions for pan cooking or using the left over roast.
Spray a large, heavy saucepan with nonstick cooking spray. Add cubed beef to sear (or reheat if using beef from Chef Meg's Beef Roast. Remove meat from the saucepan and set aside. Add carrots and onions to the saucepan; cook for 1-2 minutes. Add celery to the mixture; continue to cook for an additional 3 minutes. When sweating vegetables, the heat should be low to moderate; try to avoid letting the vegetables turn light brown. Slowly add the stock. Bring to a boil and then reduce to a simmer. Simmer for 15 minutes. Add Thai hot sauce (optional, to taste) and beef to mixture; continue to cook for about three minutes.
Makes 8 one cup servings.






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Member Ratings For This Recipe

  • I enjoyed the asparagus and mushrooms. I am not a big fan of celery, so thank you for sharing your make-over receipts. - 1/2/13

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